Butter Chicken (Murgh Makhani)
This is a rich and creamy Butter Chicken (murgh makhani) made using your signature method. The chicken is marinated with yogurt and spices, then sautéed with whole spices, simmered in a tomato-based sauce, and finished with cream for a velvety texture.
Because I am Indian, people often assume I grew up eating Chicken Tikka Masala and Butter Chicken regularly, but the truth is that neither of these dishes are everyday home-cooked meals in most Indian households.
Butter Chicken (Murgh Makhani) was created in the 1950s by chefs at the iconic Moti Mahal restaurant in Delhi, where leftover tandoori chicken was simmered in a rich, buttery tomato sauce to keep it moist. Chicken Tikka Masala, on the other hand, is believed to have originated in the UK, where Indian chefs adapted chicken tikka (grilled marinated chicken) by adding a tomato-based gravy to suit British tastes.
Over the years, I’ve hosted and entertained countless non-Indian friends with endless servings of Butter Chicken and Tikka Masala, and they never stop raving about them! There’s just something magical about the creamy, spiced sauce and tender chicken that makes these dishes unforgettable.
Traditionally, Butter Chicken requires blanching, deseeding, pureeing, and thickening fresh tomatoes, but thanks to the availability of tomato paste, the process has become much simpler without compromising flavor. One of my favorite tricks is marinating the chicken overnight in yogurt and spices—it makes a world of difference, infusing deep flavors and keeping the chicken incredibly tender. Whether it’s served with warm naan or fragrant basmati rice, Butter Chicken has become a dish I love making just as much as I love sharing!
Why is this the best butter chicken recipe
- Well-Marinated Chicken for Maximum Flavor – The chicken is marinated, ensuring it stays tender, juicy, and full of rich flavor. The yogurt helps break down proteins, making the chicken melt-in-your-mouth soft.
- Sautéing with Whole Spices for Authentic Taste– Cooking the chicken with whole spices infuses the dish with rich, warm, and authentic Indian flavors. This step adds depth to the dish that takes it beyond just a tomato-based curry.
- Tomato Paste for a Rich, Intensely Flavored Sauce– Instead of using fresh tomatoes, the addition of tomato paste gives a concentrated depth of flavor, reducing the need for extended cooking. This results in a perfectly balanced, creamy, and tangy butter chicken sauce without excessive acidity.
- Creamy and Smooth Finish with Perfect Balance – The final touch of heavy cream adds a luxurious, velvety texture without making it overly rich. Simmering the sauce gently ensures that all flavors meld together harmoniously, making it a restaurant-quality butter chicken with just the right balance of spice, creaminess, and depth.
Ingredients and Substitutes
- Chicken: Boneless chicken thighs provide a juicy and tender texture. Chicken breast can also be used, but it may require less cooking time to prevent drying out.
- Yogurt: Used in the marinade to tenderize the chicken and add tang. Greek yogurt or plain full-fat yogurt works best. If unavailable, use buttermilk or a mixture of milk with a little lemon juice.
- Ginger-Garlic Paste: Adds depth and authentic Indian flavors. You can use freshly grated ginger and minced garlic.
- Tomato Paste: Provides a concentrated, rich tomato flavor without excess acidity. Substitute with canned tomato purée or fresh blended tomatoes cooked down to thicken.
- Heavy Cream: Creates a smooth, velvety texture. Substitute with coconut cream for a dairy-free version or milk with a little butter for a lighter option.
- Whole Spices (Bay Leaf, Cinnamon, Cardamom, Cloves): Enhance the aroma and depth of flavor. If unavailable, use a small pinch of garam masala as a substitute.
- Kashmiri Red Chili Powder: Adds a vibrant red color without making the dish too spicy. Substitute with paprika for a milder version or cayenne for more heat. Or to make it spicier, increase the amount of red chili powder or cayenne pepper for more heat. You can also add chopped green chilies while sautéing the onions.
- Garam Masala: A blend of warm Indian spices that gives the dish its signature taste. Substitute with a mix of ground cinnamon, cardamom, cloves, and nutmeg in very small amounts if needed.
- Butter: Provides richness and enhances flavor. Ghee (clarified butter) can be used for a more traditional and nutty taste.
- Cilantro (for garnish): Adds freshness at the end. Substitute with fresh parsley if needed, though the flavor will be slightly different.
- Non-Dairy – Use coconut yogurt or coconut cream to make this parve or dairy-free. Everything else will remain the same.
Step-by-step: Butter Chicken (Murgh Makhani)
- Marinate the Chicken- In a mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, salt, pepper, garam masala, chili powder, turmeric, cumin, and coriander powder. Add the chicken pieces and coat them well in the marinade. Cover and let the chicken marinate for at least 30 minutes, preferably overnight in the refrigerator for the best flavor.
- Cook the Chicken – Heat oil and butter in a sauté pan over medium heat. Add bay leaf, cinnamon stick, curry leaves, star anise, and cardamom pods. Let them sizzle for a few seconds to release their aroma. Add the marinated chicken pieces and cook for 4-5 minutes, stirring occasionally, until lightly seared but not fully cooked.
- Simmer the Sauce – Stir in the tomato paste and mix well with the chicken. Add ½ cup water and let the sauce simmer over low heat for 15-20 minutes, stirring occasionally, until the chicken is tender and fully cooked. If needed, add a little more water to adjust the consistency.
- Finish with Cream – Lower the heat and pour in the heavy cream. Stir gently to combine. Let the sauce simmer for 2-3 minutes to allow the flavors to meld. (Do not boil).
- Garnish and Serve – Turn off the heat and garnish with fresh chopped cilantro. Serve hot with naan, roti, or basmati rice.
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- See all Indian recipes
Frequently asked questions
Yes! Butter Chicken tastes even better the next day as the flavors develop. Store it in an airtight container in the fridge for up to 3 days.
Absolutely! Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water or cream if needed.
Tomatoes can sometimes be overly acidic. Adding a pinch of sugar or honey balances the acidity and rounds out the flavor. Simmering the sauce longer also helps mellow the tanginess.
Use coconut yogurt or coconut cream to make this parve or dairy-free. Everything else will remain the same.
Use the dhungar method: Heat a piece of charcoal, place it in a small bowl inside the curry, drizzle ghee on top, and cover the pan for 5 minutes to infuse a smoky aroma.
Butter Chicken (Murgh Makhani)
This butter chicken recipe is the best you will ever make and definitely better than any restaurant take out. Made with boneless chicken, yogurt, and easy to find spices, and done in just 20 minutes. Serve it over steam rice for a quick lunch or dinner.
Video
Ingredients
- 2 lb (900 g) Chicken thighs or breast
- 1 tsp Salt
- ½ tsp Black pepper
- ½ cups (113 g) Greek yogurt
- 1 tbsp Garlic paste or finely minced
- 1 tbsp Ginger paste or fresh grated
- 4 tbsp Lemon juice
- 2 tsp Kashmiri Chill powder or Cayenne pepper or paprika for a milder flavor.
- ½ tsp Turmeric powder
- 3 tbsp Coriander powder
- 2 tsp Cumin powder
- 1 tsp Garam masala
- 1 tbsp Fenugreek leaves or 1 tsp fenugreek powder – optional
- 1 tbsp Cooking oil
- 2 tbsp Butter or ghee
- 2 Cardamom pods
- 1 Cinnamon stick
- 1 Black cardamom (optional)
- 1 Star anise
- 2 Bay leaves
- 4 Curry leaves (optional)
- 6 tbsp Tomato paste
- 1 – 2 tbsp Honey to taste
- ½ cup Water or broth
- ½ cup (120 g) Heavy cream
- 2 tbsp Cilantro
Method
- Marinate the Chicken- In a mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, salt, pepper, garam masala, chili powder, turmeric, cumin, and coriander powder. Add the chicken pieces and coat them well in the marinade. Cover and let the chicken marinate for at least 30 minutes, preferably overnight in the refrigerator for the best flavor.2 lb Chicken, 1 tsp Salt, ½ tsp Black pepper, ½ cups Greek yogurt, 1 tbsp Garlic paste, 1 tbsp Ginger paste, 4 tbsp Lemon juice, 2 tsp Kashmiri Chill powder or Cayenne pepper, ½ tsp Turmeric powder, 3 tbsp Coriander powder, 2 tsp Cumin powder, 1 tsp Garam masala, 1 tbsp Fenugreek leaves
- Cook the Chicken – Heat oil and butter/ghee in a sauté pan over medium heat. Add bay leaf, cinnamon stick, cardamom pods, and curry leaves. Let them sizzle for a few seconds to release their aroma. Add the marinated chicken pieces and cook for 4-5 minutes, stirring occasionally, until lightly browned but not fully cooked.1 tbsp Cooking oil, 2 tbsp Butter, 2 Cardamom pods, 1 Cinnamon stick, 1 Black cardamom, 1 Star anise, 2 Bay leaves, 4 Curry leaves
- Simmer the Sauce – Stir in the tomato paste, honey and mix well with the chicken. Add ½ cup water and let the sauce simmer over low heat for 15-20 minutes, stirring occasionally, until the chicken is tender and fully cooked. If needed, add a little more water to adjust the consistency.6 tbsp Tomato paste, 1 – 2 tbsp Honey, ½ cup Water
- Finish with Cream – Lower the heat and pour in the heavy cream. Stir gently to combine. Let the sauce simmer for 2-3 minutes to allow the flavors to meld.½ cup Heavy cream
- Garnish and Serve – Turn off the heat and garnish with fresh chopped cilantro. Serve hot with naan, roti, or basmati rice.2 tbsp Cilantro
Notes
- Marinate for Maximum Flavor: The longer the chicken marinates, the more tender and flavorful it becomes. Overnight marination gives the best results.
- Use Whole Spices for Depth: Sautéing whole spices like bay leaf, cinnamon, cardamom, and cloves in butter and oil enhances the aroma and adds layers of authentic flavor.
- Simmer the Sauce Slowly: Let the sauce cook on low heat to allow the flavors to meld. Rushing this step can result in a raw tomato taste or an unbalanced sauce.
- Balance the Acidity: Tomato paste gives a deep flavor, but adding a pinch of sugar or honey helps balance acidity and enhances the natural sweetness of the dish.
- Don’t Skip the Cream: The heavy cream creates a silky, luxurious sauce. If using a substitute like coconut cream or milk, adjust the amount for the right consistency.
- Control the Spice Level: Kashmiri red chili powder adds color without too much heat. Adjust with paprika for mild flavor or cayenne for extra spice.
- For a Smoky Flavor: Use the dhungar method—place a hot charcoal piece in a small bowl inside the curry, drizzle ghee over it, cover, and let it infuse for a few minutes.
- Adjust Consistency as Needed: If the sauce is too thick, add a splash of water or milk to loosen it without diluting the flavors.
- Rest Before Serving: Let the Butter Chicken sit for a few minutes before serving so the flavors fully develop.
Equipment you will need
Nutrition
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Hi, the recipe looks great and I I can’t wait to try it, but how much star anise is used, please?
Just 1 piece
Word to the wise – I used an extremely high protein yogurt and it broke, making this dish super acidic. I finessed it and we still enjoyed it.
But I think it would be fine with a lower protein version!
Jessica, lower protein yogurt tends to curdle too. Best is to contain the high heat.